When you are looking for a hearty meal, something a bit more savory than usual, this sweet potato risotto dish will cure what ails you. The risotto comes out so delectably creamy and rich that you can’t help but melt right into the bowl with it. And of course, sweet potatoes are packed with nutrition, and they bring rich flavor and color to this risotto. Drizzle with our delicious De NIgris, high-quality balsamic glaze and Voila! a decadently delicious side dish or even a full meal.
Sweet Potato Risotto with Balsamic Glaze
1 large sweet potato
2 tablespoons olive oil
2 tablespoons butter
1/2 onion diced
2 cloves garlic
2 to 3 fresh sage leaves, finely chopped
1 cup Arborio rice
1/4 cup white wine
4 cups chicken broth
1/4 cup shredded Parmesan cheese
Salt and pepper to taste
1/4 cup pecans, finely chopped
1/4 cup shredded Parmesan
fresh sage leaves
De Nigris Balsamic Vinegar Glaze
Preheat oven to 350 degrees. Prick sweet potato with a fork then place on a baking sheet and bake for 35 to 40 mins or until tender. Remove from oven and let cool to touch. Using a spoon, scoop flesh from skin and purée in a food processor until smooth.
Warm chicken broth in a small saucepan over low heat.
Heat oil and butter in a large saucepan over medium heat. Sauté onion until translucent then add in garlic and chopped sage, cooking for another minute. Add rice, stirring until well coated, about 2 minutes. Add wine and stir until wine is completely absorbed. Stir in 1 cup warm chicken broth. Continue cooking and stirring until broth is mostly absorbed. Gradually stir in warm broth 1 cup at a time continually stirring until liquid is absorbed. After about 20 minutes taste test the rice. It should be soft on the outside with with an al dente bite in the middle. Add in sweet potato purée and 1/4 cup Parmesan cheese. Stir until well combined and creamy. Season with salt and pepper to taste.
Divide among serving bowls and top with Parmesan cheese, pecans, sage leaves and De Nigris Balsamic Vinegar Glaze.